Mediterranean Red Snapper en Papillote with Tomato, Olive, and Caper Medley
This delightful Mediterranean-inspired dish elevates the natural flavors of red snapper by cooking it en papillote, allowing the fish to steam perfectly with a vibrant mix of fresh tomatoes, olives, capers, and aromatic herbs. The red snapper fillets are tucked into individual parchment or aluminum packages, which can be prepped a day ahead and offer a wonderfully flavorful and healthy meal. Simply bake them before dinner, and enjoy the fragrant aromas that waft through your kitchen. With each package opened at the table, diners will delight in the delightful fresh flavors while having the joy of unwrapping their own personal meal.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
large vine-ripened tomatoes
3 (cut into twelve 1/4 inch slices)
finely chopped shallot
1/4 cup (none)
red snapper fillets
6 (6-ounce) (skinned and cut in half crosswise)
imported black olives
1/2 cup (pitted and chopped)
capers
2 tablespoons (drained)
salt & freshly ground black pepper
to taste (none)
fresh thyme
1 teaspoon (chopped, or 6 pinches dried thyme leaves)
fresh lemon juice
1/4 cup (none)
extra-virgin olive oil
1 teaspoon (preferably)
Instructions
1
1. Preheat your oven to 450°F (232°C).
2
2. Cut twelve 12-inch squares of either aluminum foil or parchment paper lazily (ensure they are sufficiently large to hold the ingredients).
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3. Place one square on your work surface with one corner pointing towards you.
4
4. Towards the bottom of the square, lay down a slice of tomato and a sprinkle of chopped shallots. Place one piece of the red snapper fillet on top.
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5. Add a portion of the chopped olives and drained capers, followed by a pinch of salt and freshly ground black pepper. Sprinkle a pinch of thyme on top, too.
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6. Drizzle 1 teaspoon of fresh lemon juice over the ingredients, and finish with a few drops of olive oil.
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7. Carefully fold the triangle top of the square down over the fish and ingredients, creating a sealed packet. Firmly fold over the edges three times to ensure a tight seal and place each package in a large baking dish.
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8. Repeat this process with the remaining squares and ingredients until all packages are prepared.
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9. Place the baking dish in the preheated oven and bake for 15 minutes. Rotate the pan halfway through to ensure even cooking.
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10. After 15 minutes, carefully open one package to check for doneness; the fish should be opaque in the center. If it is not fully cooked, reseal the package and continue baking for an additional 5 minutes.
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11. Once the fish is done, serve two packages per person, encouraging each diner to open their own steaming parcel at the table for a delightful and interactive dining experience.
Nutrition Information
6.67g
Fat
6.67g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Red Snapper en Papillote?
It is a Mediterranean-inspired dish where red snapper fillets are steamed inside individual parchment paper or aluminum foil packets along with tomatoes, olives, capers, and herbs.
What does the term 'en papillote' mean?
'En papillote' is a French cooking method where food is put into a folded pouch or parcel and then baked, allowing the ingredients to steam in their own juices.
How many calories are in a serving of this Mediterranean Red Snapper?
This recipe contains approximately 200 calories per serving.
What is the protein content of this dish?
Each serving provides 20g of protein.
Can I prepare the fish packets in advance?
Yes, these individual parchment or aluminum packages can be prepped up to a day ahead and stored in the refrigerator until you are ready to bake them.
At what temperature should the oven be set?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How long does the red snapper take to cook?
The packets should bake for 15 minutes. If the fish is not opaque in the center after 15 minutes, reseal and bake for an additional 5 minutes.
What ingredients are included in the tomato and olive medley?
The medley consists of vine-ripened tomatoes, finely chopped shallots, imported black olives, and capers.
How do I know when the fish is fully cooked?
The fish is done when it appears opaque in the center.
How many packages should I serve per person?
The recipe recommends serving two individual packages per person.
What kind of paper or foil should I use for the packets?
You can use either 12-inch squares of aluminum foil or parchment paper.
Should the red snapper fillets be prepared in a specific way?
The fillets should be skinned and cut in half crosswise before being placed in the packets.
What herbs are used to season the fish?
The recipe calls for fresh chopped thyme or dried thyme leaves, along with salt and freshly ground black pepper.
Is there any oil added to the recipe?
Yes, a few drops of extra-virgin olive oil are added to each packet before sealing.
How much lemon juice is used in the dish?
A total of 1/4 cup of fresh lemon juice is used, with about 1 teaspoon drizzled over the ingredients in each individual packet.
What is the fat content of this recipe?
This dish contains 6.67g of fat per serving.
How many carbohydrates are in this red snapper dish?
The dish contains 6.67g of carbohydrates.
How many ingredients are needed for this recipe?
There are 9 main ingredients in this recipe, including the seasonings.
What type of olives are recommended?
The recipe suggests using imported black olives, pitted and chopped.
How should the tomatoes be sliced?
The vine-ripened tomatoes should be cut into twelve 1/4 inch slices.
Do I need to rotate the pan while baking?
Yes, you should rotate the baking dish halfway through the 15-minute cooking time to ensure even heat distribution.
How do you seal the en papillote packets?
Fold the top half of the square over the fish to create a triangle, then firmly fold over the edges three times to create a tight, steam-proof seal.
Is this dish considered healthy?
Yes, it is tagged as a healthy seafood recipe that uses steaming and fresh vegetables.
What makes this meal 'interactive'?
The meal is interactive because each diner gets to unwrap their own personal steaming parcel at the table.
Can I use dried thyme if I don't have fresh?
Yes, you can substitute 1 teaspoon of fresh thyme with 6 pinches of dried thyme leaves.
How many tomato slices go in each packet?
Each of the 12 packets receives one tomato slice.
What size are the red snapper fillets?
The recipe uses 6-ounce red snapper fillets.
Should the capers be drained before use?
Yes, the 2 tablespoons of capers should be drained before being added to the fish.
Are there any specific tags for this recipe?
Tags include red snapper, en papillote, Mediterranean, healthy, seafood recipe, oven baked, easy dinner, and meal prep.
What is the first step in assembling the packets?
The first step is placing a tomato slice and a sprinkle of shallots at the bottom of the parchment or foil square.